If you are planning on renting out your house, FIRST renegotiate your mortgage as your primary residence, THEN rent it out. Banks are moronic in their insistence that you'll default on your rental property, even if it's your only property and your income generator.
17+ pounds of sugar, well stirred in and dissolved.
1 package 4.75 oz (135g) 48 hour Mile High turbo yeast ‘tossed’ into a pot (1 qt. maybe) with some sugar stirred in and dissolved, water at about 100 F. Let set for about 15 or 20 minutes. The ‘foam’ doubled the original size.
I dumped the pot of yeast into the big bucket. I even dunked the pot in to get it all out. I mixed it throughly. I put the lid on with a tube running from it to a gallon jug of water and put the tube all the way in the jug of water. That is my air lock.
When all was said and done, I had 24 liters of mash cooking.
I wanted to try Zorcy’s method of giving the yeast a kick start before introducing it to the batch.
This yeast claims 14% in 2 days with 21 litres of water and 13 pounds of sugar, and 20% in 5 days with 18 pounds of sugar.
Trying to jump start the yeast and get the water below 104 F caused me to have to add cold water, and thus slightly more water than the recipe called for.
You get about 20% of your water intake from food and 80% from beverages. youare correct that water is just one of the choices for water. There really aren't any firm guidelines on the amount of water everyone should drink. It varies from person to person and a registered dietician can determine what is best for a person. With that said I still a firm beliver that drinking plenty (whatever that might be) of a water is a good thing. I've heard of people using the "urine method" to determine if they are drinking enough fluids - if the urine is very pale then you are drinking enough. Not sure how scientific or accuate that really is, but it does keep you very connected to what is going inand coming out of the body!
Great article! I am with VeteranOwnedBusiness.com. We have a free directory of over 5,000 VOB and SDVOSB members. Our site gets 1000s of daily visitors; many of whom are searching specifically to see if a product and/or service is offered by a veteran owned and/or service disabled veteran owned business. Site traffic is growing daily. While we credit many factors for the continued growth, what we really hope is happening is more and more government agencies, contractors and just every day shoppers are starting to include "veteran owned business" when they are purchasing. We aren't just talking about government work but also about every day Americans who for one reason or another are looking for businesses that are owned by veterans. Many of the people we talk to tell us they would have never thought to search for a veteran owned business had they not seen something about "veteran owned businesses" in the news, read an article about it or been alerted by some online resources. In short, the more awareness about it the more likely it is to become a regular shopping activity. And wonderful articles like your article are definitely helping this movement.
17+ pounds of sugar, well stirred in and dissolved.
1 package 4.75 oz (135g) 48 hour Mile High turbo yeast ‘tossed’ into a pot (1 qt. maybe) with some sugar stirred in and dissolved, water at about 100 F. Let set for about 15 or 20 minutes. The ‘foam’ doubled the original size.
I dumped the pot of yeast into the big bucket. I even dunked the pot in to get it all out. I mixed it throughly. I put the lid on with a tube running from it to a gallon jug of water and put the tube all the way in the jug of water. That is my air lock.
When all was said and done, I had 24 liters of mash cooking.
I wanted to try Zorcy’s method of giving the yeast a kick start before introducing it to the batch.
This yeast claims 14% in 2 days with 21 litres of water and 13 pounds of sugar, and 20% in 5 days with 18 pounds of sugar.
Trying to jump start the yeast and get the water below 104 F caused me to have to add cold water, and thus slightly more water than the recipe called for.
Zorcy: Per your reply: "Was the temp correct when you pitched the yeast? If it was too hot, it could have killed or damaged the yeast and slowed it down. If it was too cold, it could have started to reproduce to slow, and other lil nasties started to grow and competed for the food supplies, sugar.
I would suggest tasting the wash. If there is any sugar left, then its yeast. If it is dry, no sweetness, then check the still setup".
I believe it may have been a problem with my yeast as I am using the same water and still the exact same way I always have. I used your suggestion of tasting and yes, it was still sweet. My theories (based on knowledge from your feedback) is that I either put the yeast in when my mash was too hot (causing it to kill and ferment slower than I am used to) OR possibly leaving it in a room of my house that is appx 70 degrees all the time and producing slow.
As a follow up observation/question.....When I ran these batches through the still, they tasted very peculiar. It is alcohol (just not nearly as strong) but it has a different taste than I am used to. I really don't even know how to explain/describe it (not really good or bad, just different). Is it possible that as you said above that something else got in and competed with the yeast causing it to taste different? I know I have been warned of this possibly happening when I make beer and it getting contaminated?
Another question from your post below this one: "Pitching yeast is when you rehydrate it. You can pitch liquid yeast, too. You take the yeast you are given. It us dormant at the time. Add warm water and a little food. The food should be what you are using in your wart or mash. This will feed the yeast, start reproduction and encourage the yeast to grow that likes what you are feeding it, first. Since there are lots of yeast cells, not all of them like sugar the same. So the yeast that does like it, kicks in first and gets strongest. In 20 minutes, your yeast has doubled in volume. Now you have a growing yeast colony, ready to take on the wash"
I want to be sure I understand correctly. What is the difference in putting my yeast directly in my mash or putting it in sugar water for 20 minutes and then adding to my mash (which is what i took from the above response)? That seems like it would just give it a 20 minute head start on a 5-7 day process? \
Last question, I promise: A follow up to your reply "If you are using Turbo Yeast, you can set the recipe to make about 18% alcohol. If you have ideal conditions, you can tweak out about 20%. Try 13 pounds of sugar, 5 gallons water and pitch the Turbo Yeast before adding. You should get about 18%. That will give you, not quite, but close to double the output."
Sorry, I am a little slow. When you say 18%, do you mean 18% ABV OR I will get 18% of my 5 Gallons back as alcohol (or appx 1 Gallon).
Sorry again, I am new and you all are the only help I have. I am very grateful!
Restaurants that serve frozen, pre-processed nasty food; Applebee’s, Chili’s, Olive Garden, TGIF, Cheddars,O'Charleys....the list can go on, and i wont eat at any of them. Most of the above restaurants food comes already put together. Even the pasta is already cooked, just add suace in a can, heat and charge $10!
How my wife feels about my car choice is irrelevant. She's not the one driving it every day. When it comes to buyign a car that meet her needs as a mother she can certainly do that for herself. We should each buy the cars that meets our needs AND desires. Life itself is not just about meeting needs. We are human beings and we also have WANTS and DESIRES and ignoring those is not WISE.
The same thing happened with us. We were told after almost 8 months, that if we could make the final 3 payments on time, we would be approved for a permanent mod. Low and behold, we received a call from our mortgage company that the paperwork got kicked back because there were liens on our house. And guess who put the liens there? Credit card companies. So we have no idea if we can do another "trial" mod and see what can be done, or if this the end of the line. We planned on taking care of the credit card issues once we received our permanent mod, because we felt keeping the house was a priority (we have 5 children). So short answer yes, it could be because of credit card debt. If anyone had been through this, and knows what can be done, or what our next step should be, please help!
I have found that the older I get, the less frugal I can be. I like my special 'more expensive' things nowadays. I could get by in the old days with ramon noodles. Not anymore.
i like to have a beer or two while driving. always drive the speed limit exactly,make sure everything is in working order,have front license plate, basically don't give them a reason to get pull over and you'll do fine.there's plenty of boneheads out there to keep the police busy.
My uncle has been drinking coke since he was little and he never has kidney stones he drinks atleast 1 coke a day and always has coke the only weird thing about him is that he never ever ever gets sick beleive it or not my grandma says even as a kid he would never get sick and he thinks everyone else is weird for getting sick
I think any setting where someone can learn a lot of skills for entering society - working together with other people, prioritizing, time management, critical thinking, and socializing - is the most valuable degree you can get, whether that be an AA, BA/BS, master's, phd, or on-the-job training, or certification training... It would depend on the individual.
A lack of understanding of basic financial principles and an infusion of emotion is at hand in the real estate market. The facts don't outweigh the economies of scale so house prices will remain inflated as long as inexperienced home shoppers exist plain and simple!
Great job! Sure, you come off as a smart**s, but a profound point has been made through the use of satire -- just use some common sense & some creativity, and you should do fine at any worthwhile interview.
I would say engineering. A bit expensive, but the possibilities for long term earnings are nearly unlimited as an engineering undergraduate has both a technical skillset and the ability to apply critical thinking to technical problems.
Great article and comment. I agree that just like many issues, addressing the symptoms does nothing. We need to resolve the problems. It is sometimes scary how much debt is owed on the public and private level. I know there are debtophiles (just made that up - all rights reserved...) who think that we need "good debt" to grow. I get it. I won't scream at some debt - controlled, conservative debt. But debts to finance lifestyles seem bound to cause more destruction than good.
Good advice. I have volunteered at a consumer assistance center and it is flooded with people who come in with pending lawsuits for debts that are not even theirs. The paperwork is so bad sometimes. Some have said that because it's not their debt they didn't think they needed to go to court - what's the worst that can happen. Well, once there is a judgement against you it's yours until it is not (before then, the company has to prove it's yours). So definitely take it seriously.
If you are planning on renting out your house, FIRST renegotiate your mortgage as your primary residence, THEN rent it out. Banks are moronic in their insistence that you'll default on your rental property, even if it's your only property and your income generator.
080610
Approximately 23+ liters water 103.3 F
17+ pounds of sugar, well stirred in and dissolved.
1 package 4.75 oz (135g) 48 hour Mile High turbo yeast ‘tossed’ into a pot (1 qt. maybe) with some sugar stirred in and dissolved, water at about 100 F. Let set for about 15 or 20 minutes. The ‘foam’ doubled the original size.
I dumped the pot of yeast into the big bucket. I even dunked the pot in to get it all out. I mixed it throughly. I put the lid on with a tube running from it to a gallon jug of water and put the tube all the way in the jug of water. That is my air lock.
When all was said and done, I had 24 liters of mash cooking.
I wanted to try Zorcy’s method of giving the yeast a kick start before introducing it to the batch.
This yeast claims 14% in 2 days with 21 litres of water and 13 pounds of sugar, and 20% in 5 days with 18 pounds of sugar.
Trying to jump start the yeast and get the water below 104 F caused me to have to add cold water, and thus slightly more water than the recipe called for.
I will let you all know how it works out.
You get about 20% of your water intake from food and 80% from beverages. youare correct that water is just one of the choices for water. There really aren't any firm guidelines on the amount of water everyone should drink. It varies from person to person and a registered dietician can determine what is best for a person. With that said I still a firm beliver that drinking plenty (whatever that might be) of a water is a good thing. I've heard of people using the "urine method" to determine if they are drinking enough fluids - if the urine is very pale then you are drinking enough. Not sure how scientific or accuate that really is, but it does keep you very connected to what is going inand coming out of the body!
$60 for a small ring, for a girl I that summer, with unsettled futures, now 25 years later seems such a pittance, for riches received since
Great article! I am with VeteranOwnedBusiness.com. We have a free directory of over 5,000 VOB and SDVOSB members. Our site gets 1000s of daily visitors; many of whom are searching specifically to see if a product and/or service is offered by a veteran owned and/or service disabled veteran owned business. Site traffic is growing daily. While we credit many factors for the continued growth, what we really hope is happening is more and more government agencies, contractors and just every day shoppers are starting to include "veteran owned business" when they are purchasing. We aren't just talking about government work but also about every day Americans who for one reason or another are looking for businesses that are owned by veterans. Many of the people we talk to tell us they would have never thought to search for a veteran owned business had they not seen something about "veteran owned businesses" in the news, read an article about it or been alerted by some online resources. In short, the more awareness about it the more likely it is to become a regular shopping activity. And wonderful articles like your article are definitely helping this movement.
a Zorcy wantabe
080610
Approximately 23+ liters water 103.3 F
17+ pounds of sugar, well stirred in and dissolved.
1 package 4.75 oz (135g) 48 hour Mile High turbo yeast ‘tossed’ into a pot (1 qt. maybe) with some sugar stirred in and dissolved, water at about 100 F. Let set for about 15 or 20 minutes. The ‘foam’ doubled the original size.
I dumped the pot of yeast into the big bucket. I even dunked the pot in to get it all out. I mixed it throughly. I put the lid on with a tube running from it to a gallon jug of water and put the tube all the way in the jug of water. That is my air lock.
When all was said and done, I had 24 liters of mash cooking.
I wanted to try Zorcy’s method of giving the yeast a kick start before introducing it to the batch.
This yeast claims 14% in 2 days with 21 litres of water and 13 pounds of sugar, and 20% in 5 days with 18 pounds of sugar.
Trying to jump start the yeast and get the water below 104 F caused me to have to add cold water, and thus slightly more water than the recipe called for.
I will let you all know how it works out.
Zorcy: Per your reply: "Was the temp correct when you pitched the yeast? If it was too hot, it could have killed or damaged the yeast and slowed it down. If it was too cold, it could have started to reproduce to slow, and other lil nasties started to grow and competed for the food supplies, sugar.
I would suggest tasting the wash. If there is any sugar left, then its yeast. If it is dry, no sweetness, then check the still setup".
I believe it may have been a problem with my yeast as I am using the same water and still the exact same way I always have. I used your suggestion of tasting and yes, it was still sweet. My theories (based on knowledge from your feedback) is that I either put the yeast in when my mash was too hot (causing it to kill and ferment slower than I am used to) OR possibly leaving it in a room of my house that is appx 70 degrees all the time and producing slow.
As a follow up observation/question.....When I ran these batches through the still, they tasted very peculiar. It is alcohol (just not nearly as strong) but it has a different taste than I am used to. I really don't even know how to explain/describe it (not really good or bad, just different). Is it possible that as you said above that something else got in and competed with the yeast causing it to taste different? I know I have been warned of this possibly happening when I make beer and it getting contaminated?
Another question from your post below this one: "Pitching yeast is when you rehydrate it. You can pitch liquid yeast, too. You take the yeast you are given. It us dormant at the time. Add warm water and a little food. The food should be what you are using in your wart or mash. This will feed the yeast, start reproduction and encourage the yeast to grow that likes what you are feeding it, first. Since there are lots of yeast cells, not all of them like sugar the same. So the yeast that does like it, kicks in first and gets strongest. In 20 minutes, your yeast has doubled in volume. Now you have a growing yeast colony, ready to take on the wash"
I want to be sure I understand correctly. What is the difference in putting my yeast directly in my mash or putting it in sugar water for 20 minutes and then adding to my mash (which is what i took from the above response)? That seems like it would just give it a 20 minute head start on a 5-7 day process? \
Last question, I promise: A follow up to your reply "If you are using Turbo Yeast, you can set the recipe to make about 18% alcohol. If you have ideal conditions, you can tweak out about 20%. Try 13 pounds of sugar, 5 gallons water and pitch the Turbo Yeast before adding. You should get about 18%. That will give you, not quite, but close to double the output."
Sorry, I am a little slow. When you say 18%, do you mean 18% ABV OR I will get 18% of my 5 Gallons back as alcohol (or appx 1 Gallon).
Sorry again, I am new and you all are the only help I have. I am very grateful!
Restaurants that serve frozen, pre-processed nasty food; Applebee’s, Chili’s, Olive Garden, TGIF, Cheddars,O'Charleys....the list can go on, and i wont eat at any of them. Most of the above restaurants food comes already put together. Even the pasta is already cooked, just add suace in a can, heat and charge $10!
You get what you pay for.
How my wife feels about my car choice is irrelevant. She's not the one driving it every day. When it comes to buyign a car that meet her needs as a mother she can certainly do that for herself. We should each buy the cars that meets our needs AND desires. Life itself is not just about meeting needs. We are human beings and we also have WANTS and DESIRES and ignoring those is not WISE.
The same thing happened with us. We were told after almost 8 months, that if we could make the final 3 payments on time, we would be approved for a permanent mod. Low and behold, we received a call from our mortgage company that the paperwork got kicked back because there were liens on our house. And guess who put the liens there? Credit card companies. So we have no idea if we can do another "trial" mod and see what can be done, or if this the end of the line. We planned on taking care of the credit card issues once we received our permanent mod, because we felt keeping the house was a priority (we have 5 children). So short answer yes, it could be because of credit card debt. If anyone had been through this, and knows what can be done, or what our next step should be, please help!
I have found that the older I get, the less frugal I can be. I like my special 'more expensive' things nowadays. I could get by in the old days with ramon noodles. Not anymore.
The deflation aspect you pointed out above is something I have never considered. Thanks for the advice.
i like to have a beer or two while driving. always drive the speed limit exactly,make sure everything is in working order,have front license plate, basically don't give them a reason to get pull over and you'll do fine.there's plenty of boneheads out there to keep the police busy.
My uncle has been drinking coke since he was little and he never has kidney stones he drinks atleast 1 coke a day and always has coke the only weird thing about him is that he never ever ever gets sick beleive it or not my grandma says even as a kid he would never get sick and he thinks everyone else is weird for getting sick
Very insightful--lots of points that never occurred to me before...
I think any setting where someone can learn a lot of skills for entering society - working together with other people, prioritizing, time management, critical thinking, and socializing - is the most valuable degree you can get, whether that be an AA, BA/BS, master's, phd, or on-the-job training, or certification training... It would depend on the individual.
One not listed is dealoz.com. They list all the ones listed here and more! They are a great one-stop resource!
for me....im from phillipines and i dont think so if it wise to live within one's means......
A lack of understanding of basic financial principles and an infusion of emotion is at hand in the real estate market. The facts don't outweigh the economies of scale so house prices will remain inflated as long as inexperienced home shoppers exist plain and simple!
Great job! Sure, you come off as a smart**s, but a profound point has been made through the use of satire -- just use some common sense & some creativity, and you should do fine at any worthwhile interview.
I vote for an ecology/greenliving degree
I would say engineering. A bit expensive, but the possibilities for long term earnings are nearly unlimited as an engineering undergraduate has both a technical skillset and the ability to apply critical thinking to technical problems.
Great article and comment. I agree that just like many issues, addressing the symptoms does nothing. We need to resolve the problems. It is sometimes scary how much debt is owed on the public and private level. I know there are debtophiles (just made that up - all rights reserved...) who think that we need "good debt" to grow. I get it. I won't scream at some debt - controlled, conservative debt. But debts to finance lifestyles seem bound to cause more destruction than good.
Good advice. I have volunteered at a consumer assistance center and it is flooded with people who come in with pending lawsuits for debts that are not even theirs. The paperwork is so bad sometimes. Some have said that because it's not their debt they didn't think they needed to go to court - what's the worst that can happen. Well, once there is a judgement against you it's yours until it is not (before then, the company has to prove it's yours). So definitely take it seriously.
I am surprised you are allowed to keep munitions in a public storage facility.